How many calories are in one serving of Kashmiri Keema?

One serving of this Kashmiri Keema (approximately 275g) contains an estimated 420-480 calories. This can vary based on the fat content of the mutton and the exact amount of oil used.

How do I prevent the yogurt from curdling?

To prevent curdling, ensure the yogurt is at room temperature and well-whisked. Always add it to the pan on the lowest possible heat, and stir continuously and vigorously until it is fully incorporated into the masala.

What can I serve with Kashmiri Keema?

This dish pairs beautifully with Indian breads like naan, roti, or Kashmiri lavasa. It also goes well with steamed basmati rice or a simple pulao.

Can I make this in a pressure cooker?

Yes, you can. Follow the steps up to browning the keema and adding the yogurt in the pressure cooker. Then, add the water, close the lid, and cook on high pressure for 2-3 whistles (about 10-12 minutes). Let the pressure release naturally before finishing with ghee and garam masala.

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Keema

RATING

4.5/5(98)

TASTE SCORE

9/10

A quintessential Kashmiri delicacy, this Keema curry features finely minced mutton slow-cooked to perfection. The rich, aromatic gravy is built on a base of golden-brown onions, whole spices, and a unique blend of fennel and dry ginger powder, balanced by the creaminess of yogurt. A truly comforting and flavorful main course.

PREP

15m

COOK

50m

SERVES

1 CUP

603 cal

SERVINGS

METHOD · 9 STEPS

Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait until it reaches its smoking point (you'll see the first wisp of smoke), then immediately reduce the heat to medium. This process removes the oil's pungency.
Add the whole spices: bay leaf, cinnamon stick, crushed black cardamom, and cloves. Sauté for about 30 seconds until they become fragrant. Then, add the hing and stir for a few seconds.
Add the finely chopped onions to the pan. Sauté on medium heat, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for developing the rich base color and flavor of the gravy.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Increase the heat to high and add the mutton keema. Use a spatula to break up any lumps. Sauté for 8-10 minutes, stirring continuously, until the keema changes color from pink to brown and all its moisture has evaporated. The keema should look well-seared.
Reduce the heat to medium-low. Add all the powdered spices: Kashmiri red chilli powder, fennel powder, dry ginger powder, turmeric powder, and salt. Mix well and cook for 2 minutes, allowing the spices to toast and release their aroma.
Turn the heat to the lowest setting. Add the whisked curd, one tablespoon at a time, stirring constantly to prevent it from curdling. Once all the curd is incorporated, increase the heat to medium and cook for 5-7 minutes, until the oil begins to separate from the masala at the edges of the pan.
Pour in 1 cup of hot water and bring the curry to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 20-25 minutes. This slow cooking makes the mutton incredibly tender and allows the flavors to meld.
Remove the lid, stir in the ghee and garam masala. Cook for another minute. Check for seasoning and adjust salt if needed. Garnish with freshly chopped coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the most authentic flavor, use mustard oil and don't skip heating it to its smoking point before use.
2
The deep golden browning of the onions (bhunai) is the secret to a rich, flavorful gravy. Do not rush this step.
3
Always add yogurt on the lowest heat and stir continuously to ensure a smooth, creamy gravy without any curdling.
4
Using mutton keema with a bit of fat (around 20%) will result in a more succulent and flavorful dish.
5
Let the finished keema rest for 10-15 minutes before serving. This allows the flavors to deepen and settle.
6
For a richer gravy, you can use hot milk instead of water for simmering.

RECIPE VARIATIONS

Adapt it for your goals.

Keema Matar

Add 1/2 cup of green peas (fresh or frozen) along with the water in step 8 and simmer until the peas are cooked through.

Chicken Keema

Replace mutton keema with minced chicken. Reduce the final simmering time in step 8 to 10-15 minutes, as chicken cooks faster.

Spicier Version

Add 2-3 finely chopped green chillies along with the ginger-garlic paste for an extra kick of heat.

Vegetarian Version

Substitute mutton keema with crumbled paneer or minced soya granules. Adjust cooking times accordingly; both will require less simmering time.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Protein

Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.

stomach

Aids Digestion

Spices like fennel powder (saunf), dry ginger powder (sonth), and hing (asafoetida) are traditionally known to aid digestion and prevent bloating.

shield

Immunity Boosting

The dish contains ingredients like turmeric, ginger, and garlic, which are rich in antioxidants and have anti-inflammatory properties that help support a healthy immune system.

blood

Good Source of Iron

Red meat like mutton is an excellent source of heme iron, which is easily absorbed by the body and helps prevent anemia.

QUESTIONS?

Frequently asked questions

Kashmiri Keema can be part of a balanced diet. Mutton is an excellent source of high-quality protein, iron, and B vitamins. However, it is also high in saturated fat and calories. Using lean mince and controlling the amount of oil and ghee can make it a healthier dish. The spices used, like turmeric, ginger, and fennel, offer various health benefits.

PAIRS WELL WITH

Complete meals featuring this recipe

american·15 min·406 cal

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Keema

For 4 servings

Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Wait until it reaches its smoking point (you'll see the first wisp of smoke), then immediately reduce the heat to medium. This process removes the oil's pungency.

Add the whole spices: bay leaf, cinnamon stick, crushed black cardamom, and cloves. Sauté for about 30 seconds until they become fragrant. Then, add the hing and stir for a few seconds.

Add the finely chopped onions to the pan. Sauté on medium heat, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for developing the rich base color and flavor of the gravy.

Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.

Increase the heat to high and add the mutton keema. Use a spatula to break up any lumps. Sauté for 8-10 minutes, stirring continuously, until the keema changes color from pink to brown and all its moisture has evaporated. The keema should look well-seared.

Reduce the heat to medium-low. Add all the powdered spices: Kashmiri red chilli powder, fennel powder, dry ginger powder, turmeric powder, and salt. Mix well and cook for 2 minutes, allowing the spices to toast and release their aroma.

Turn the heat to the lowest setting. Add the whisked curd, one tablespoon at a time, stirring constantly to prevent it from curdling. Once all the curd is incorporated, increase the heat to medium and cook for 5-7 minutes, until the oil begins to separate from the masala at the edges of the pan.

Pour in 1 cup of hot water and bring the curry to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 20-25 minutes. This slow cooking makes the mutton incredibly tender and allows the flavors to meld.

Remove the lid, stir in the ghee and garam masala. Cook for another minute. Check for seasoning and adjust salt if needed. Garnish with freshly chopped coriander leaves and serve hot.